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Preparation

1. For the spice paste, combine the ingredients in a spice grinder and grind to a paste, using a little water if necessary. Set aside. Sprinkle the meat with the tenderizing powder, if using, and set aside for 45 mins (I did, but just because I had it on hand).
2. Heat the oil on med-high in a large saucepan, and saute the chopped onions till golden brown. Then add the ginger-garlic pastes and saute for another minute.
3. Now add in the spice paste, along with your meat. Cook, stirring often, until the meat begins to brown, 6-10 mins.
4. Follow this with the ground coriander, salt and chilli powder, stirring for another 1-2 mins. Now slowly add in the yogurt, a little at a time, incorporating it well by continuously stirring the mixture and getting all the meat coated.
5. As this mixture starts to stick to the bottom, add in the garam masala, and top the whole thing off with water. Stir well. Turn the heat down to medium. Cover and cook till meat is tender - about 30-40 mins.
6. Taste for salt! Add in a drizzle of cream just before you turn off the heat (this helps to thicken the korma, make it smoother and richer, as well as take some of the edge off the spices). Garnish with lots of chopped cilantro or mint before serving with hot naan or parathas.